V2 (Improved)

Ingredients

1 bulb fennel

1 lb carrots

2 bell pepper worth roasted bell pepper

1 tbsp freeze dried garlic

1 inch fresh ginger 

1 stalk fresh lemongrass

1 stick butter

1 cup chicken stock 

Cream from one can of coconut cream

1/2 tbsp kosher salt

1 tsp cayenne

3 tsp turmeric

1 tsp onion powder

1 bunch green onions

Avocado oil

Parsley and cilantro 

Juice of 1.5 limes

Instructions

Drizzle some avocado oil into the instant pot until bottom is coated. Chop carrots into rough logs and fennel into chunks. Sauté in the instant pot until they start to soften, about 5 minutes. Add garlic, ginger, lemongrass, green onion, and salt. Sauté and stir another 5 minutes. Add chicken stock. Put lid on cook on high pressure for 5 minutes.

Let off pressure when done and turn the sauté mode back on. Add the can of coconut milk and bring to a simmer. Stir everything together and reduce liquid slightly.

Use an immersion blender to process the sauce in the instant pot until smooth, then continue reducing the sauce until it almost coats the back of a spoon.

Turn off heat, add 4oz cubed butter, and stir well to melt and incorporate butter. Once fully melted and slightly cooled, add cilantro, parsley, and lime juice. Sauce should be thick and smooth and coat the back of a spoon.

V1

Ingredients

Drizzle of olive oil

4 Green onions

2 bell peppers

2 carrots

5 cloves garlic

1 inch ginger

1/2 tbsp kosher salt

1 can coconut milk

4oz butter, cubed

Handful of cilantro, chopped

Juice of 2 limes

Instructions

Chop carrots into batons and bell peppers into squares. Sauté in the instant pot until they start to soften, about 5 minutes. Add garlic, ginger, green onion, and salt. Sauté and stir another 5 minutes. Put lid on cook on high pressure for 3 minutes.

Let off pressure when done and turn the sauté mode back on. Add the can of coconut milk and bring to a simmer. Stir everything together and reduce liquid slightly.

Use an immersion blender to process the sauce in the instant pot until smooth, then continue reducing the sauce until it almost coats the back of a spoon.

Turn off heat, add 4oz cubed butter, and stir well to melt and incorporate butter. Once fully melted and slightly cooled, add cilantro and lime juice. Sauce should be thick and smooth and coat the back of a spoon.